Abstract
A thorough understanding of the interactions in the starch-protein-polysaccharide ternary system is essential for the development of highly stable hydrogel systems. In this work, the effects of different κ-carrageenan (KC) incorporation on the structure and sol-gel performance of the corn starch (CS)-soy protein isolate (SPI) composite system were investigated. As the KC incorporation was raised, the gelatinization temperature increased gradually, but the enthalpy value was reduced (lower system stability, from 9.14 J/g to 8.06 J/g). The structural results show that the higher content of KC decreased the smoothness of the network structure, increased the denseness of the ternary system, and hindered the formation of nanostructures and short-range ordered structures. However, the textural properties (hardness, chewiness, gumminess) and gel strength of the composite gels increased significantly with increasing KC content (from 65.53 g to 181.90 g). This could be due to the enhancement of hydrogen bonding between KC and amylose during the cooling process, forming more stable three-dimensional network structure. This work contributes to the design of multivariate starch-based gel foods.
Published Version
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